The front doors of this main-drag raw bar are wide open even in wintertime, giving the casual restaurant a backyard-oyster-roast feel. Servers are efficient, the crowd fun and friendly, with locals reminiscing over the newspaper clippings that plaster the bar. Shorts and jeans rule the scene, and bottled beer is de rigueur. Fat, salty local oysters are served fall and winter; shrimp and clams year-round. For munchies try deep-fried jalapeño coins, jumbo Buffalo wings,
and hush puppies with a sweet edge.